One-Pan Lemon Pepper Shrimp Orzo

Ingredients

• 2 tbsp butter
• 2 tbsp extra virgin olive oil
• 1 lb raw shrimp (peeled and deveined)
• kosher salt (to taste)
• freshly ground black pepper (to taste)
• 0.5 cup shallots (finely chopped)
• 4 garlic (minced cloves)
• 1.25 cup dry orzo pasta
• 3 cup chicken or vegetable broth
• 3 cup fresh spinach (or 8 oz fresh asparagus, trimmed and thinly sliced)
• 1 lemon (zest and juice)
• 2 tbsp fresh parsley (finely chopped)

Steps

1. 1

   In a large skillet over medium-high heat, melt the butter with the olive oil.

2. 2

   Season the shrimp with salt and black pepper. Add them to the skillet and sauté until pink and cooked through, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside on a plate.

3. 3

   In the same skillet, add the chopped shallots and sauté until softened, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.

4. 4

   Add the dry orzo to the skillet and toast lightly for 1-2 minutes, stirring to coat with the remaining fat.

5. 5

   Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to medium-low. Cover and simmer until the orzo is tender and most of the liquid has been absorbed, about 8-10 minutes.

6. 6

   If using asparagus, add them to the skillet during the last 3-4 minutes of the orzo cooking. If using spinach, stir it in at the end until wilted.

7. 7

   Return the cooked shrimp to the skillet. Add the lemon zest, lemon juice, and freshly chopped parsley.

8. 8

   Stir everything to combine and heat briefly. Season with additional black pepper to taste before serving.

Notes

For optimal flavor, use a generous amount of black pepper to complement the lemon. Serving alongside a crisp green salad is recommended. You can substitute fresh dill for the parsley if preferred.

Nutrition per serving

• main course
• quick dinner
• healthy
• mediterranean diet
• seafood
• one-pan
• spring